Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/6745
Título: SPR based Studies for Pentagalloyl Glucose Binding to α-Amylase
Autor: Guerreiro, J. Rafaela L.
Sutherland, Duncan S.
Freitas, Victor De
Sales, M. Goreti F.
Palavras-chave: SPR
D-Amylase
PGG
astringency
Data: 2012
Editora: Elsevier
Resumo: Astringency is an organoleptic property resulting mostly from the interaction of salivary proteins with dietary polyphenols. It is of great importance to consumers but being typically measured by sensorial panels it turns out subjective and expensive. The main goal of the present work is to develop a sensory system to estimate astringency relying on protein/polyphenol interactions. For this purpose, a model protein was immobilized on a sensory gold surface and its subsequent interaction with polyphenols was measured by Surface Plasma Resonance (SPR). α-amylase and pentagalloyl glucose (PGG) were selected as model protein and polyphenol, respectively. To ensure specific binding between these, various surface chemistries were tested. Carboxylic terminated thiol decreased the binding ability of PGG and allowed covalent attachment of α-amylase to the surface. The pH 5 was the optimal condition for α-amylase immobilization on the surface. Further studies focus on Localized SPR sensor and application to wine samples, providing objectivity when compared to a trained panel.
URI: http://hdl.handle.net/10400.22/6745
DOI: 10.1016/j.proeng.2012.09.193
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S1877705812042567
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